1 3/4 c  Small elbow macaroni
1 1/4 c  Extra-sharp cheddar cheese
(5 oz) -- cubed
2 2/3 tb Flour
1 1/2 ts Salt
1 1/2 ts Dry mustard
1/4 ts Ground pepper
1/8 ts Cayenne
1/8 ts Ground nutmeg
1 1/3 c  Half and half
1 1/3 c  Whipping cream
2/3 c  Sour cream
2 lg Eggs
3/4 ts Worcestershire sauce
1 1/4 c  Packed extra-sharp cheese (5
Oz) -- grated

Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook
macaroni in lg saucepan of boiling salted water until just tender but still
firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese.

Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in
medium bowl until no lumps remain. Gradually whisk in half and half, then
whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to
blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese
over.

Bake macaroni and cheese until just set around edges but sauce is still
liquid in center, about 25 mins. Remove from oven; let stand 10 mins to
thicken slightly (sauce will be creamy).

Scott Peacock, Horseradish Grill, Atlanta